Spinach Pochette Filling Recipe

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This recipe for Spinach Pochette Filling, by Al Hamilton, is from Al's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Ingredients:

Ingredients:

Directions:

Directions:

•Working on a clean and sanitizedtable, lay out the dough allowing 1”between each (maximum 12).NOTE: The dough must stay firm. Thisshould be done at a time of the daywhen the kitchen is not too hot. Thedough is very difficult to work withwhen hot.•Brush the dough lightly with water.•Place Spinach Pochette Filling in thecenter of the shell.•Slightly stretch dough toaccommodate the filling.•Place dough on top of the filling.•Press the edges to seal both piecesof dough.NOTE: do not flatten the filling.•Using a paring knife, cut 5 slits in thetop of the pochettes as indicatedbelow:•First cut – 1 inch.•Second cut – 1½”.•Third cut – 2 inches (center ofpochette).•Fourth cut – 1½”.•Fifth cut – 1 inch.•Place the pochettes on a clean linedsheet pan (maximum of 12 per tray) ina 3 x 4 arrangement.•Place the pochettes uncovered in thefreezer to allow the product to firm fora minimum of 20 minutes.•Once the product is firm, cover, label,date and freeze.NOTE: Once the pochettes are frozensolid, you may leave on full pans forstorage or place in a covered largewhite lexan. Be sure to placeparchment paper between the layersto prevent product from stickingtogether.

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